ICE CREAM PROTEIN COOKIE SANDWICHES (VEGAN)
Summer is now HERE which has me in the mood for chilly treats, like these Ice Cream Protein Cookie Sandwiches! They’re gluten-free, dairy-free, vegan and totally crave-worthy! As if the chocolate chip protein cookies weren’t delicious by themselves, you can can sandwich them with banana “nice cream” or in my case, dairy free cookie dough ice cream 🙂
Did you know? Lactose tolerance varies greatly depending on ancestral origins and appears to be a cultural adaptation. For example, only 2% of those with European heritage are lactose intolerant, compared to 95% of Asians, 80-100% of American Indians, 60-80% of African Americans, and 50-80% of Hispanics (source). Makes sense considering traditional Asian cuisine does not involve dairy, but many northern European cuisines include butter, cheeses, milk, and yogurt.
Personally, I can’t handle ice cream or sour cream at all, but do okay with aged or fermented dairy (cheese and Greek yogurt), since these processes reduce the amount of lactose. I also don’t tolerate whey protein, which is why I switched to a vegan protein powder, despite not being vegan!
Speaking of vegan protein powders, my favorite (and the one I used here) is LIV Body Lean Vegan Protein. You can use my code NOEXCUSES for 20% off! I haven’t tested this recipe with whey, but in my experience a whey blend works much better than whey isolate for baking.
I used gluten-free baking flour in this recipe, but have also tested all-purpose, cassava flour (Paleo), and oat flour! I also used my favorite stevia blend, which is twice as sweet as sugar… so you’ll want to use twice as much granulated monk fruit, granulated erythritol, or baking stevia.
I’ve also found a combination of nut butter and vegan buttery spread are the best for a perfectly crisp yet soft cookie! Feel free to swap the buttery spread for coconut oil, or use any nut butter you have on hand. You can also play around with substituting more unsweetened applesauce to lower the fat! To hold the cookies together, I used egg white, but have also tested aquafaba (liquid from a can of chickpeas) and flax eggs. All work!
Of course, I added some dairy-free dark chocolate chips, because more chocolate is always better! Am I right?
Here’s the printable recipe for these Ice Cream Protein Cookie Sandwiches! I hope you’ll rate and comment below if you try them 🙂
This post contains affiliate links and is sponsored by LIV Body.
Ice Cream Protein Cookie Sandwiches (Vegan)
- 1/3 cup (40g) vegan protein powder* I used LIV Body brand, code NOEXCUSES for 20% off
- 3 tbsp. calorie-free sweetener* I used one that’s twice as sweet as sugar
- 3 tbsp. gluten-free baking flour*
- 1/8 tsp. baking soda
- 1/8 tsp. salt optional
- 3 tbsp. creamy peanut butter or cashew butter
- 2 tbsp. vegan buttery spread or more unsweetened applesauce
- 1 tbsp. unsweetened applesauce
- 1/4 cup egg white or 2 tbsp. ground flaxseed + 1/4 cup water
- 1/4 tsp. vanilla extract optional
- 2 tbsp. (30g) mini chocolate chips
- 1/2 cup dairy free ice cream or 1 medium frozen banana, blended
*See above for substitutions.
- Preheat oven to 350 degrees F.
- Mix together dry ingredients in a small mixing bowl (through salt).
- Add wet ingredients (through vanilla) and mix until a dough is formed.
- Stir in chocolate chips.
- Line a baking sheet with parchment paper (recommended) or lightly coat with cooking spray.
- Bake cookies in preheated oven for 10-12 minutes.
- Cool cookies completely (can place in fridge), arranging together in matching pairs of similar size.
- Scoop 2 tbsp. of ice cream (spoonable but not soft) onto center of one cooled cookie and press other cookie on top. Repeat to make four ice cream cookie sandwiches.
- Store in the freezer in an airtight container until ready to eat! Leftovers will last at least a month in the freezer.
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